Broccoli Rabe Demystified

Broccoli rabe - have you heard of it? It sure seems a little overly gourmet but it is really great for you. I started seeing it in recipes a while back, but it seems like it is no longer a food fad but a veggie we can count on seeing for quite a while. Although it's relatively uncommon in the States, broccoli rabe , aka rapini, is used frequently in Italian and Chinese cuisines. Not only is it related to good old regular broccoli (that seems pretty obvious, but I want to be clear), cauliflower and Brussel sprouts. I'd say it has strong family values wouldn't you.

Broccoli rabe looks like conventional broccoli gone all wild and lanky. It has more leaves and thinner stems. It is low in calories, an excellent source of vitamin C, and broccoli rabe has even more beta-carotene than the standard U.S. broccoli. It provides plant
compounds called isothiocyanates, which help in the process of detoxifying cancer-causing substances before they cause harm.

Broccoli rabe is a bit more bitter than broccoli and is best added to pasta or potato dishes. You can always saute it will a little olive oil and garlic. Delish!!! Plus, it is in season right now.

I like it, but it can be bitter. I found a great recipe using pancetta, pine nuts & pasta. Very yum! Google it using those words--it was publised in bon appetit magazine maybe a year ago. I substite the paparelle pasta in the recipe because it's not that easy to find--you can use a large rigatoni.